Originally Posted by Tiredboy
I have a beer I chilled too soon and it's been in the fridge for a month or so. I'm wondering whether taking it out of the fridge and sitting it at room temperature for a period of time might reactivate the yeast and increase the carbonation but I'm concerned it might be detrimental to the beer. Any suggestions?
Chances are the yeast will "re-activate." I guess it comes down to whether you prefer drinking undercarbonated beer, or potentially risking screwing something up. Personally, I'd warm it up and let it sit a few weeks at about 75F (if you can)... I really don't think the impact on flavor will be substantial at all, as long as you're not taking it up to 90F+